Gluten-Free Risotto Balls (Arancini)

Transform your snack game with these irresistible Gluten-Free Risotto Balls (Arancini), a crispy yet creamy Italian-inspired treat that's perfect for any occasion. Made with perfectly cooked Arborio rice, infused with the savory flavors of garlic and onion, and enriched with gooey mozzarella hidden inside, these golden bites are coated in gluten-free breadcrumbs for a crunchy finish. Whether you're serving them as an appetizer, party snack, or indulgent side dish, these rice balls are sure to impress. Each bite delivers the ultimate balance of flavor and texture, and they’re so versatile—add a sprinkle of fresh parsley for a vibrant garnish or serve with a zesty marinara dip. Ready in just over an hour, these gluten-free arancini are the perfect fusion of comfort food and elegance.

Nutriscore Rating: 53/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Chicken or vegetable broth
• 2 tablespoons Olive oil
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, cubed
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Gluten-free breadcrumbs
• 2 large Eggs
• 4 cups Vegetable oil for frying
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the broth in a saucepan over medium heat until it simmers, then reduce heat to low to keep warm.

Step 2

In a large skillet, heat olive oil over medium heat and add chopped onion. Cook until onion is translucent, about 5 minutes.

Step 3

Add minced garlic to the skillet and cook for an additional minute, stirring constantly.

Step 4

Add the Arborio rice to the skillet, stirring well for 2 minutes until the rice is slightly toasted.

Step 5

Begin adding the warm broth, one ladle at a time, stirring often. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and tender, about 18-20 minutes.

Step 6

Stir in the Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and well incorporated.

Step 7

Spread the risotto on a baking sheet to cool for about 10 minutes, then refrigerate for 1 hour to firm up.

Step 8

Once the risotto is chilled, take about 2 tablespoons of risotto, flatten it slightly in your hand, and place a cube of mozzarella in the center. Enclose the mozzarella with the risotto and shape it into a ball. Repeat until all the risotto is used.

Step 9

In a shallow dish, whisk the eggs. Place the gluten-free breadcrumbs in another shallow dish.

Step 10

Dip each risotto ball into the eggs, allowing excess to drip off, then roll in the breadcrumbs to coat evenly.

Step 11

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C).

Step 12

Fry the risotto balls in batches, ensuring they have enough space to move freely, for about 3-4 minutes or until golden brown.

Step 13

Remove with a slotted spoon and drain on paper towels. Repeat with remaining balls.

Step 14

Optional: Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(3114.0g)

Amount per serving	% Daily Value*
Calories	11524.9

Total Fat 1073.5g	0%
Saturated Fat 181.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 600.0mg	0%
Sodium 11658.3mg	0%
Total Carbohydrate 434.6g	0%
Dietary Fiber 19.2g	0%
Total Sugars 23.0g
Protein 124.5g	0%

Vitamin D 82IU	0%
Calcium 2154.7mg	0%
Iron 13.9mg	0%
Potassium 1113.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.2%

Protein: 4.2%

Carbs: 14.6%